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Sweet Potato Noodles with Maple-Glazed Tempeh (Vegan, Gluten-Free, Oil-Free)

Yields2 ServingsPrep Time8 minsCook Time12 minsTotal Time20 mins

One-pot sweet potato noodle dish that's ready in 20 minutes! Paired with maple-glazed tempeh, sautéed kale, and a tangy garlic tahini sauce for a nourishing and satisfying meal.

 3 sweet potatoes, spiralized into noodles
 6 oz tempeh
 1 tbsp tamari or soy sauce
 ½ tbsp rice vinegar
 ½ tbsp maple syrup
 1 bunch kale, washed and de-stemmed
 ¼ cup tahini
 1 tbsp almond milk
 1 clove garlic
 2 tbsp nutritional yeast
 juice from one lemon
 salt and pepper to taste
1

Combine tamari, rice vinegar, and maple syrup in a bowl. Cut tempeh into thin slices and place in the mixture to marinate.

2

For sauce, blend tahini, almond milk, garlic, nutritional yeast, and lemon juice in a food processor (or whisk in a bowl) until creamy and lightened in color.

3

Heat a nonstick pan over high heat and sauté kale with a dash of olive oil or water, cooking until softened and vibrant in color.

4

Remove kale from pan and add in tempeh with the rest of the marinade, cooking until browned, then remove from pan.

5

Add in sweet potato noodles to the pan with a few tbsp of water and cook until tender, about 6-7 minutes. Add everything back into pan, stir until combined, and taste and season. Serve warm.

Nutrition Facts

Servings 0